Blueberry pancakes with maple syrup stacked on a plate

American blueberry pancakes

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(355 ratings)

Prep: 15 mins Cook: 20 mins


Makes 10 pancakes

Light, fluffy and fruity, these pancakes are a US classic. Serve them stacked high with syrup and extra fruit

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without syrup)

  • kcal108
  • fat3g
  • saturates1g
  • carbs18g
  • sugars0g
  • fibre1g
  • protein4g
  • salt0.41g
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  • 200g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • knob butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150g pack blueberry



    Blueberries are one of the few edibles native to North America and credited with being…

  • sunflower oil or a little butter for cooking
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • golden or maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.

  2. Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.

  3. Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.

  4. Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.

  5. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.

  6. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.

  7. Cover with kitchen paper to keep warm while you use up the rest of the batter.

  8. Serve with golden or maple syrup and the rest of the blueberries.

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Comments, questions and tips

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31st Dec, 2019
Just made these for lunch and they were.. okay. They made a nice round shape, but weren’t sweet? I’d add sugar next time. Maybe they’d be alright if you didn’t want a sweet pancake? Added honey on top which helped slightly but not much.
Fearlles238's picture
6th Jul, 2019
Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away. Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper Watch the complete video here thanks
Paula Howson-Green
13th Jan, 2019
This is an Englishmans version of an American pancake recipe. American pancakes are thick and fluffy, not thin like European pancakes. These are what we Americans would call crepe batter. Also blueberry pancake recipes usually contain buttermilk to help with the rise since you’re adding something heavy like blueberries.
13th Oct, 2018
Tasty and quick to make
14th Feb, 2018
I've made these many times and they come out perfectly! I use gluten free self raisng flour and frozen blueberries. Sometimes I double the recipe and the children heat up indvidual pancakes in the microwave for an after school snack.
13th Feb, 2018
Quick and easy and go with anything. Kids love them
13th Feb, 2018
Best ever blueberry pancakes I’ve had! Great recipe
13th Feb, 2018
Just made these and was very pleased with how they turned out. It was my first attempt at pancake making and they turned out perfect. Looked like I had bought them from the shop. They were very tasty as well!
20th Oct, 2017
Very tasty and simple to make. I added some vanilla extract as someone else suggested for sweetness. Clean plates all round - including my very fussy 3 year old.
18th Jun, 2017
Easy .. and very very nice even without the blueberry inside. yumm


4th Mar, 2019
Can you use frozen blueberries? Many thanks
goodfoodteam's picture
7th Mar, 2019
Thanks for your question. Yes, you can. We'd suggest defrosting them thoroughly and patting dry with a piece of kitchen towel before adding to the mixture.
Amelia J's picture
Amelia J
15th Sep, 2018
how much melted butter exactly do I add ?
28th Mar, 2015
Quite simply, this is the only pancake recipe I use except for on Shrove Tuesday. I make them often for various friends. Be sure to use as fresh Baking Powder as possible, the last batch I made, a few hours, I used a brand new pack of Baking Powder and the results were even better. The batter was thick to the point of not pouring but the pancakes were incredibly light textured and held a very impressive thickness.
shilpatij's picture
19th Feb, 2015
How much melted butter should be added to the mixture?
MissFroggy's picture
12th Feb, 2017
Just a small amount; about 1tbsp vegetable oil works as a lazy substitute
1st May, 2014
At what stage are these freezeable? As batter or when completed? What's the best way to defrost them/heat them up?
goodfoodteam's picture
13th May, 2014
Hi there. Make the pancakes, cool then freeze, defrost at room temperature, then warm through in a medium oven for a few minutes or a few seconds each in the microwave, thanks.
1st Apr, 2014
I've made these before and they are amazing!! How far in advance can I make the batter if kept in the fridge?
goodfoodteam's picture
28th Apr, 2014
Hi there, as the batter contains a raising agent that will react very quickly the batter needs to be made fresh, thanks.


4th Nov, 2017
For those asking about the melted butter, I think there is a typo in the ingredient list. “Knob of butter” should read “knob of butter, melted”. That’s how I have interpreted the recipe and it works well.
2nd May, 2014
Instead of blueberries, try passionfruit with maple syrup poured over the top after cooking while still hot.
Bob Dale
11th Jan, 2014
My favorite american pancakes are with banana slices and some almond crumbs. Just put a couple of slices and almonds in the batter after pouring it in the pan. Tastes incredible.
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